High Pressure Processing of Dairy Products

High pressure-induced changes in milk proteins and possible applications in dairy technology

“…These changes depend on protein structure, pressure level, temperature, pH, ionic strength, solvent composition and protein concentration (Boonyaratanakornkit, Park, & Clark, 2002;LullienPellerin & Balny, 2002). HP milk processing induces changes in the main milk proteins (whey proteins and caseins) that improve their functional properties for certain uses (Balci & Wilbey, 1999;Datta & Deeth, 1999;Needs, 2002;Trujillo, Capellas, Saldo, Gervilla, & Guamis, 2002). A review on the effects of HP on constituents and properties of milk was recently published in the International Dairy Journal (Huppertz, Kelly, & Fox, 2002).…”

High-pressure-induced changes in the rennet coagulation properties of bovine milk

“…HP treatment affects many constituents of milk, in particular, the proteins and mineral balance in milk (for reviews see Huppertz, Kelly, & Fox, 2002;Needs, 2002). The denaturation of b-lactoglobulin (b-lg) or a-lactalbumin (a-la) occurs at 4100 or 4400 MPa, respectively (Lopez-Fandino, Carrascosa, & Olano, 1996;Gaucheron et al, 1997;Huppertz, Fox, & Kelly, 2004a); the majority of denatured b-lg in HP-treated milk is associated with the casein micelles (Huppertz et al, 2004a).…”

Effects of pH and ionic strength on the rheology and microstructure of a pressure-induced whey protein gel

“…The development of new industrial processing methods in which high pressure (HP) is used would be useful in dairy product formulation (Huppertz, Kelly, & Fox, 2002;Needs, 2002). HP treatment can be performed at room temperature and is energy-saving in comparison with heat treatment (Kalichevsky, Knorr, & Lillford, 1995).…”